Sometimes the strangest things give you ideas, don’t they? No, these blueberry spirulina cheesecake slices were not inspired by my love of blueberries. Nor by any health claims that spirulina often feels entitled to. Nor because there’s a shortage of cheesecake around here… Really, my main motivation for making this cake was some color inspiration. I just went through a phase of slight obsession with the pretty teal and green shades that spirulina can impart to a dessert. I added some blueberries in because I had them on hand, so why not… But when I sliced those slices for eating I was in for a total surprise!
Notice anything special about those blueberries on the inside? ? Have a closer look…
They look GALACTIC! Like tiny nebulas and star clusters hiding within the perfectly spherically microcosmos of blueberries. My respect for these little berries and their mysterious hidden internal world just went up about a thousand notches!
Ok, well that little point of interest aside, the cheesecake did turn out lovely. I put some spirulina in the crust and a bit in the top layer. The flavor is not noticeable at all though, in case you’re wondering :) Just lends pretty colors and a spec of nutrition into this little dessert.
Note: This recipe makes 4 of these small slices. I just used a tiny tupperware container lined with parchment paper to make mine. You can alternatively make it in a round 4″ pan. To make it a 5″ cake, multiply the recipe by 1.5. To make it 6″ triple or quadruple the recipe (depending on how tall you want your cake).
P.S. If you need more tips on how to make raw cheesecakes like a pro, check out my book Unconventional Treats.Print
Creamy raw vegan cheesecake slices made with blueberries and a hint of spirulina for added color and nutrition. Gluten-free, grain-free, no refined sugar!
- ½ cup raw cashews
- 1 soft medjool date, pitted
- ½ tbsp coconut oil
- ½ tbsp maple syrup
- ¼ tsp spirulina powder
- ½ cup raw cashews, pre-soaked and strained
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp lemon juice
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ¼ cup fresh blueberries
- 1 tbsp maple syrup
- ½ tbsp coconut oil
- ⅛ tsp spirulina powder
- 12 fresh blueberries, a few hemp seeds for sprinkling
- Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that’s 3″ x 5.5″) or a 4″ springform pan and press down into a flat even crust. Freeze while working on the next layer.
- Blend all filling ingredients in a power blender until smooth. Pour ¾ of this mixture over the crust (leaving the remainder of the mixture in the blender) and allow to sit for 3-4 minutes.
- Carefully place blueberries in rows over the white layer in the container (I placed mine in rows of 4 and close together).
- Add remaining second layer ingredients into the blender and blend to combine. Spoon this mixture over the blueberries. Decorate the top of the cake as you like and then freeze for 5-6 hours or overnight to let the cheesecake set. Prior to serving, Remove from the pan, trim off any uneven edges, slice and enjoy!